This set of Food Microbiology Multiple Choice Questions & Answers (MCQs) focuses on “Microorganisms Growth Factors – Pressure”.
1. The use of high pressure processing is also called __________
a) Nasalization
b) Pasteurization
c) Inoculation
d) Humidification
View Answer
Explanation: Subjecting food items to high pressure sterilizes them by inactivating microbes and enzyme. The technique was named after Blaise Pascal. Nasalization is advantageous as it produces less waste and uses less energy.
2. Which of the following is a low-compressibility fluid?
a) Oxygen
b) Water
c) Air
d) Nitrogen
View Answer
Explanation: Compression is the process of applying pressure so as to reduce the volume of a particular substance. Since the molecules in air, nitrogen and oxygen are already far apart, it is easier to get them close to each other. This is not the case with water.
3. Using high pressure inactivates microbes but does not change the taste of the food.
a) True
b) False
View Answer
Explanation: Microbes are inactivated by the denaturation of proteins and killing of the vegetative cells. However, the process is isothermal and does not cause cleavage of covalent bonds, thus not altering the flavor of the food.
4. _________ hydrolysis might occur in milk when plasmin is not inactivated.
a) Fat
b) Water
c) Lactose
d) Casein
View Answer
Explanation: Plasmin is an enzyme that causes deterioration and degradation of proteins. It causes proteolysis of casein which is a milk protein. This causes change in flavor.
5. Gram-positive bacteria are more resistant to pressure than Gram-negative bacteria.
a) True
b) False
View Answer
Explanation: Gram-negative bacteria have a thinner outer wall as compared to Gram-positive bacteria. Thicker peptidoglycan walls provide more resistance.
Sanfoundry Global Education & Learning Series – Food Microbiology.
To practice all areas of Food Microbiology, here is complete set of Multiple Choice Questions and Answers.
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